Aguachile de Camarón

Combine shrimp, lime juice, ½ teaspoon salt and pepper in a large bowl. Stir to mix well. Cover with a plastic wrap and refrigerate for 25 minutes to “cook” the shrimp.

Combine cilantro, half the cucumber, jalapeño (or serrano), garlic clove, remaining ½ teaspoon salt and 1 cup water in blender. Blend until smooth.

Remove shrimp from refrigerator. Shrimp should be opaque. Add onion and remaining slices of cucumber, stir to mix well. Stir in blended mixture. Refrigerate for 10 minutes. Decorate with avocado slices. Serve with tortilla chips.